I have lost my writing mojo. It may have something to do with the insomnia that’s been raging for the last week or two—most nights I wake up sometime between 3 and 4, and don’t fall back asleep until dawn. At the moment I half-wish I were Malcolm McDowell in A Clockwork Orange; that third glass of iced coffee may as well have been warm milk. The very thought of composing a solid sentence, for the blog or for paid work, makes my bones ache. But you don’t want to hear about that…
Here’s the thing: This maple-cinnamon butter is perfect. Seriously, it’s perfect, and you know I don’t throw that word around lightly. Not too sweet, still with plenty of buttery flavor, and you don’t need a lot to make your mouth happy. I created it specifically to go with Sam Sifton’s biscuits, a recipe I tried this weekend for the very first time and nearly wept with pleasure, the results were so good. (Granted, I’m a northerner, so I’m the farthest thing from an expert. Heck, the only other biscuit recipe on this site is for a low-fat version with chives & pepper! All I’m saying is that the three of us polished off almost an entire batch of Sifton’s in under fifteen minutes.) That recipe calls for 5 tablespoons of butter, a little more than half a stick. Use the remaining for this maple-cinnamon spread and you’ve got yourself a mighty fine little weekend breakfast.
And now, please excuse me. I’ve got to take a brief nap, or splash some cold water on my face, or maybe score some coke.
Maple-Cinnamon Butter
Serves 4
3 tablespoons unsalted butter, softened
1 1/2 tablespoons pure maple syrup
1/8 teaspoon cinnamon
pinch salt
- Mash it all up with a fork until it begins to come together, then stir with a spoon or spatula until smooth & creamy.
MAKE BABY FOOD: It’s safe for babies, but maple syrup is, y’know, sugar. Try to limit this to a teeny tiny taste, if baby eats any at all.